Grilled salmon and grapefruit

Grilled salmon and grapefruit

Quick and oh so fresh! This colorful plate has it all... mild citrus meets sultry salmon on your grill. And tomatoes meet almonds in your blender. Perfect for a warm summer night.

Grilled salmon and grapefruit

Quick and oh so fresh! This colorful plate has it all... mild citrus meets sultry salmon on your grill. And tomatoes meet almonds in your blender. Perfect for a warm summer night.
USMetric
4 servingservings

Ingredients

  • 1¼ lbs 550 g salmon, boneless filletsalmon, boneless fillets
  • 2 tbsp 2 tbsp olive oil
  • salt and pepper
  • 2 2 red grapefruitred grapefruits
  • 3 cups (3 oz.) 700 ml (90 g) baby spinach or arugula lettuce
Tomato and almond pesto
  • 1 cup (8½ oz.) 240 ml (240 g) canned whole tomatoes
  • 2 oz. (613 tbsp) 55 g (90 ml) blanched almonds
  • 1 tbsp 1 tbsp sesame seeds
  • 1 1 garlic clovegarlic cloves
  • ½ tbsp ½ tbsp red wine vinegar
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • ¼ cup 60 ml olive oil
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Instructions

  1. Cut the salmon into serving-sized pieces and brush with oil. Season with salt and pepper.
  2. Cut the grapefruit into 1/2" (1.5 cm) slices and brush with oil.
  3. Cook the salmon and grapefruit on the grill. It cooks quickly—a few minutes on each side will be enough. You could also fry them on high heat in a frying pan in some oil.
  4. Tomato and almond pesto

  5. Drain the tomatoes. Reserve the juice for another use; it keeps best in the freezer.
  6. Puree the tomatoes and other ingredients in a blender or food processor.
  7. Add oil towards the end.
  8. Serve on a bed of lettuce, along with a hearty dollop of tomato and almond pesto.

Recommended special equipment

  • Blender or food processor

Tip!

This pesto lasts for at least a week in the fridge and can also be stored in the freezer.

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